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    Home » Recipes » Soups

    Crockpot Medieval Viking Stew

    Published: Jun 12, 2016 · Modified: Apr 15, 2021 by Charlé Visser · This post may contain affiliate links · 20 Comments · 811 words. · About 5 minutes to read this article.

    jump to recipe

    Going back a long time we use to cook these crockpot stews all the time. Vikings used whatever they had at their disposal. This recipe includes many variations as well as what to serve with it.

    Crockpot recipes have become insanely popular and for good reason. They are easy to cook and you can put almost anything in them.

    viking stew in a black cauldron on a wood log next to and old axe
    Jump to:
    • What makes this unique
    • Useful equipment
    • Ingredients needed
    • Alternatives
    • Serving suggestions
    • Recipe
    • Comments

    What makes this unique

    So why write just another crockpot recipe? Simple. This one is different from the rest and it tastes completely unique. We start off by embracing our heritage of cooking with fire. Yes, fire.

    Not gas or fan assisted ovens or induction but good a good old fire. You know - those things that used to keep us warm in the cold snowy nights and served as our entertainment before YouTube and Facebook came along.

    You do not have to use fire, but it will really make it special as the food slowly takes up a smoky flavour from the burning wood.

    Alternatively you would use a crockpot and add a smokey element in the stew. Like GREAT QUALITY smoked sausage or smoked lamb, venison or beef rib.

    If you can't find any then add a touch of NATURAL smoke liquid. Natural smoke liquid is just condensed smoke. No strange flavourings or chemicals.

    Useful equipment

    red crock pot

    Crock Pot

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    black cast iron pot

    Cast Iron Cauldron

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    dutch oven

    Dutch Oven

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    Ingredients needed

    • Meat - Game, Beef, Poultry, Lamb or any meat your heart desires. First time I made this I used only smoked hand-chopped sausage. Because that's what I had. Remember Vikings used whatever they had instead of going down the this-or-that-is-authentic route.
    • Vegetables - Onion, garlic, carrot, cabbage, celeriac or any root vegetable works great. It will cook a long time so it will become completely soft and fall-apart. Which is what we want. Fresh vegetables would have been a delicasy for Vikings so if you want a completely authentic Viking stew then leave them out. What you'll have is a very rich meat stew you could serve with a simple side like mashed potatoes.
    • Liquid - Vikings would have used mead, boulion from other boiled meats or water. I used a strong beer, as that is what I had. Kinda the same as mead.
    • Herbs(optional) - Think of strong herbs like thyme, rosemary and marjoram. Vikings would have used pine or wild foraged herbs. I like adding some fresh marjoram, parsley, and dill right at the end of cooking.

    Alternatives

    • Add Berries - Wild berries played a big part in Viking life and formed a large part of their diet. Even today, you can see that in Scandanavian and northern cuisine.
    • Use fish - Meat might not always have been available and vikings spent a large part of their life at sea and close to the coast. Use fish bones to flavour the stew but only add the fish 10 minutes before you want to serve it. Fish cooks very quickly and a long stew is not recommended for fish. Unless you use tough mollusc muscles like periwinkle.
    • Make it Vegan - Although this version might not have featured in viking times. It does make a delicious healthy stew. Use your favourite veggies and even add some barley, buckwheat or spelt.
    • Add cream - Vikings had dairy and they loved it. Add some just before serving to give your soup a delicious round creamy flavour.

    Serving suggestions

    Depending on which way you went with this stew. It could be a stand-alone hearty winter dish or you could serve it with a few sides.

    • Fluffy rice
    • Mashed potatoes
    • Baked potatoes
    • Creamed spinach
    • Roasted Broccoli

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    Recipe

    crockpot viking stew
    5 from 130 votes
    Pin Recipe Print

    Medieval Crock Pot Viking Stew

    This is Viking stew crockpot recipe fit for the fire on a cold winters night
    Author Charlé Visser
    Prep Time 10 minutes
    Cook Time 5 hours
    Total Time 5 hours 10 minutes
    Servings 2 portions
    Course Dinner, Main Course
    Cuisine European, Fire cooking, Medieval, Nordic, Stews, Viking
    Prevent your screen from going dark

    Ingredients

    • 2 large onions - roughly diced
    • 4 cloves garlic - crushed
    • 2 large potatoes - chopped into chunks
    • 450 g (1 lb) Meat of choice - Beef shin, Venison, Smoked sausage
    • 225 g (0.5 lb) bacon - optional but necessary and chopped roughly
    • ½ cabbage - or other vegetables like carrot or celeriac roughly chopped or grated
    • 500 ml (2.11 cups) beer - Dark beer works best
    • 500 ml (2.11 cups) water/meat or vegetable stock

    Instructions

    • Place all the ingredients together into the pot and mix it well.
    • Cook it at low medium temperature for about 5 hours monitoring it every now and again adding water or stock if needed.
    • Season with salt and pepper when done.
    • You can also chop up some herbs(parsley, marjoram, dill)and add it in when done.

    Notes

    This is a super easy recipe and method but play around with timings and heat as no fire is the same.
    Don't forget to keep the fire burning by adding some wood every now and again.
    See the post for serving suggestions and alternatives.
    If you can't make a fire and you want to get a close to authentic smokey flavour but using a crock pot or instant pot, then add a touch of natural smoke liquid or very high quality smoked natural meat.
     
     

    Nutrition

    Serving: 400g Calories: 1083.36kcal Carbohydrates: 57.16g Protein: 40.2g Fat: 71.66g Saturated Fat: 24.82g Trans Fat: 0.61g Cholesterol: 174mg Sodium: 2453.28mg Fiber: 6.9g Sugar: 8.34g Vitamin A: 2.47IU Vitamin C: 58.43mg Calcium: 9.91mg Iron: 20.81mg
    Keywords:low and slow cooking, medieval crockpot, viking stew
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    Reader Interactions

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    1. Erik

      at

      This may not be savage Viking but it’s delicious. The beer is real good touch and actually Vikings made salted meats so sure they boiled that too. I made this on fire slowly for long time like you did and used just normal sausage. The taste is amazing and smokey from the fire. Great

      Reply
      • Charlé

        at

        Erik,

        That's great to hear. I love it when readers make effort with a recipe like this and cook it over the fire. Which is where the real magic lies. I actually cooked this in a hut in the middle of winter in the forest)) Let's call it a modern-day Viking stew. Cooked it with what I had at the time)

        Reply
        • Michelle

          at

          We make this everytime we go camping and we have a ritual...Everyone brings something to add to the pot(large cast iron cauldron or Dutch oven),it simmers all day over the fire... Everyone keeps track of its progress... It's the communal dinner for the night of our ritual...It always turns out AMAZING...We have used Hamburger,sausage, pork, beef stew meat and we usually add bacon and next time,(Samhain) we will be using chicken as our base meat...These meals are the best...It draws everyone attending into the preparation and its fun...!!!...

          Reply
      • Sharon

        at

        Do you cook the bacon ahead of time or put it in raw with the other ingredients?
        Thank you.

        Reply
        • Charlé Visser

          at

          Just raw is good! Add with the other ingredients.

          Reply
    2. Anonymous

      at

      Absolutely the best stew for winter! Made this on a campfire in a cast iron pot. Used some smoked pork neck instead of sausage.

      Reply
    3. Charlé

      at

      Happy you enjoyed it!

      Reply
    4. Cloey

      at

      Made this twice in the last week. My family love it and we use my husband’s homemade ale as well as wild deer for some extra wild flavour))

      Reply
      • Alyssa

        at

        Does anyone know how to convert this to instant pot times?

        Reply
        • Charlé Visser

          at

          If you cook stews in your instant pot then use the same settings. Should be low and slow.

          Reply
    5. Angelica

      at

      Very nice stew. My husband makes smoke sausages all the time and I cooked it in an instant pot. Perfect winter dish

      Reply
    6. john

      at

      Vikings would not have had potatoes, try oats instead. More authentic but might not be to everyone's taste.

      Reply
      • Michelle

        at

        I’ve read they would have had barley too. Might be better in this stew than oats. My daughter is making it this weekend over a fire outside for her Norway project.

        Reply
    7. Karen

      at

      Was celeriac available? What about sorghum? I understand it was in E Europe.
      Our only issue with barley is that it has gluten and many of our members are celiac or sensitive to gluten. We are cooking for Yule and need to X out the potatoes and no gluten. Any suggestions?

      Reply
      • Charlé Visser

        at

        Yes, buckwheat or millet will work.

        Reply
    8. Tobias

      at

      4 stars
      Good but vikings/norse didn't have potatoes. Parsnips would be a great viable option

      Reply
    9. Caleb

      at

      I have a question, so you don’t cook anything before you put it in the soup. And would it be ok if I substituted beer for ginger ale?

      Reply
      • Charlé Visser

        at

        Everything goes in raw. Plain ale or stock is better yo use than ginger ale. Ginger ale would add too much sweetness.

        Reply

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